Need Input - Fajitas

[Darlin]

I'm having a family birthday party for my father-in-law and we're doing Mexican. I have the Sizzling Steak Fajitas recipe from Jan/Feb 1996 and the Beef & Chicken Fajitas with Peppers and Onions from June 2000. Have any of you tried these recipes and what did you think of them? I like fajita meat well seasoned - is it in these recipes? Please help - I don't have time to experiment. As always, thanks!!!

[sneezles]

While I've not made either recipe and don't have a copy of the '96 recipe, I read the June '00 and it looks really good. I've never used broth in the marinade though but the combination of the other ingredients looks great. I would use a cast iron skillet that has been heated to almost smoking to put the cooked ingredients on and then drizzle the remaining marinade over that-then it would sizzle!

[eloise forever]

I have made the second recipe, the beef and chicken one. We loved it. I don't remember specifics about the seasoning, only that I liked it. It may help to know that I don't like very spicy foods, so my impressions of something could be very different from many of the others on this board that seem to love really spicy foods. These definitely weren't bland though.

[aka]

I've made the fajita's from the July 2000 issue twice...and I'll make them again and again. My husband and I liked them a lot. BBQ'ing the peppers and onions makes them tastier than fast-frying them, imho.

Lilia (who wishes she was in your family so she could come to the Mexican feast!)

[Leonard]

Darlin: I hosted a pool party this summer. The food theme was Mexican. We had the Fajitas from the June 2000 issue. They were delicious !. Some friends supplied some of the side dishes. For dessert, I made a Mexican Chocolate Icebox Cake. It is not lowfat. I got the recipe from Bon Appetit. It has the tastes of chocolate mousse.

[hawkslady]

In case you didn't know:
There is a receipe for Tequila-marinated beef and pepper fajitas in the new march 2001 magazine on page 198. We haven't tried them yet but it is on my list.

[lindrusso]

Another great big thumbs up for the June 2000 recipe. I can't wait until it's warm enough in Indiana to do these again. I did them for a birthday party as well, and they were a hit. If you need any other recipes to go with the Fajitas, I can try to dig up the recipes that were suggested by members on this board. Good luck!

[Darlin]

Thanks for all the great responses. I'll feel comfortable using the June recipe. Lindrusso, if you see this, I would love to see what you have to go with this Mexican dinner. I'm also thinking of doing a pan of enchalidas and maybe a salad. Any suggestions would be appreciated.

[lindrusso]

Darlin,

When I made the fajitas, I served them with a recipe that I have for Mexican Rice, CL's Black Bean and Taco Salad (minus the chicken and with a few veggies added), corn on the cob, fresh salsa and guacamole, etc. The appetizer was Smoked Gouda and Caramlized Onion Quesadillas - these are really yummy.

I'm going to try to post a link to the ideas that everyone gave me - they were wonderful and it was hard to decide what to make! I still want to go back and try some of the black bean salads that were suggested.

Here's the link:
http://www.cookinglight.com/bbs/Archives/Archive-000002/HTML/20010301-1-000706.html

If any of the recipes I mentioned sound good and are not posted, just let me know and I'll be happy to post.

[Darlin]

Just wanted to let everyone know the Beef and Chicken Fajitas with Peppers and Onions from June 2000 were a huge hit. I couldn't believe how everyone devoured them!! This recipe will definitely be used again! Ended up just serving them with taco and burrito fixings.

[browneye]

Darlin or others:
Did you do these on the grill? I was planning on making these fajitas tonight for the first time, but it is cool and rainy here, not really grilling weather. Do you think they'd be any good cooked inside either under the broiler or stove-top?
Thanks...

[mandarin2j]

browneye:

I've made them on the stovetop in a dry superhot cast iron skillet. They turned out great, but I warn you--if you don't have a really great range hood, be prepared for a very smoky house!

-Amanda

[Darlin]

Browneye:
I did cook the meat on an outdoor grill. It was a little drizzly outside here in Seattle, but they cooked fast.

[laughsandlaughs]

All my old issues are in storage, could someone post the beef and Chicken recipe for me? I usually get fajitas at a restaurant and take half of the meat/veggie mixture home with me for a great salad using baby spinach and pico de gallo and lime juice as a dressing but think making them myself has got to be much healthier.

Thanks!!

[sneezles]

laughsandlaughs
I hope this is the right recipe...seems to easy since I copied it from another thread!

BEEF AND CHICKEN FAJITAS WITH PEPPERS AND ONIONS (from CL, June 2000)

Marinade:
1/4 cup olive oil
1 teaspoon grated lime rind
2 1/2 tablespoons fresh lime juice
2 tablespoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon coarsely ground pepper
2 cloves garlic, minced
1 (14.25-ounce) can low-salt beef broth

Fajitas:
1 (1-pound) flank steak
1 pound skinned and boned chicken breast
2 red bell peppers, each cut into 12 wedges
2 green bell peppers, each cut into 12 wedges
1 large vidalia onion, cut into 16 wedges
Cooking spray
16 (6-inch) fat-free flour tortillas
1 cup bottled salsa
1/4 cup low-fat sour cream
1/2 cup chopped fresh cilantro
Fresh cilantro sprigs

1. To prepare marinade, combine first 10 ingredients in a large bowl; set aside.

2. To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinade in refrigerator for 4 hours or overnight, turning occasionally.

3. Prepare grill.

4. Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marindae. Place reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.

5. Wrap tortillas tightly in foil; place tortillas packet on grill the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.

6. Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately. Serving size:2 fajitas.

[laughsandlaughs]

You're fast!! Thanks.

Now I'm just being a pain, but does anyone know how many servings this recipe makes and possibly be able to post the nutritional information. Thanks Again!!!

[This message has been edited by laughsandlaughs (edited 05-15-2001).]

[sneezles]

Knew it was too easy! Just for you...

Cal 407(31% from fat); FAT 14.2g; Protein 31.1g; Carbs 40.6g; Fiber 5.3g

And jusst in case it didn't mention this:
Yield: 8 servings (serving size: 2 fajitas).

PS: They are delicious